Cheesy Chipotle Chicken Enchiladas


Cheesy Chipotle Chicken Enchiladas

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Prep Time 5 hours
Total Time 5 hours
Cuisine Kerala
Servings 3 people


  • 4oz Cream cheese softened
  • 1/4 cup Sour cream
  • 1 1/2 cup Chipotle Enchilada Sauce
  • 2 cups Shredded cheddar jack cheese
  • 3 large Shredded cooked chicken(about 2 about 2
  • 1 cup Corn undrained
  • 4 oz Rotel
  • 1 no Onion omit if cooking chicken on stovetop, diced
  • 1/2 tsp Ground cumin
  • 1/4 tsp Garlic powder
  • 10 nos Tortillas


  • In a medium bowl combine the cream cheese, sour cream and 1/2 cup enchilada sauce.
  • Add 1 cup of shredded cheese. Set aside.
  • In another bowl mix shredded chicken, corn, rotel, cumin and garlic powder.
  • Add the cheese mixture to the chicken mixture.
  • Spread 1/2 cup enchilada sauce on the bottom of a baking dish.
  • Place 1/3 cup of chicken filling on each tortilla, roll and place seam side down in baking dish.
  • Pour remaining 1/2 cup enchilada sauce over enchiladas.
  • Sprinkle 1 cup shredded cheddar jack cheese over the top.
  • Bake uncovered at 3735 F for 30 minutes, or until hot and bubbly.
  • Place chicken breasts, corn, rotel, onion, cumin, and garlic powder in your crockpot.
  • Cook on low 6-8 hours or high 3-4 hours.
  • If desired, you can add a little bit of chicken broth to the mixture.
  • When chicken is done, use a fork to shred it and then directions above for assembling and baking the enchiladas.
  • FREEZER DIRECTIONS(for uncooked enchiladas):
  • Cook your filling, then assemble enchiladas, cover and freeze. 2)Allow to thaw completely then bake at 375 F for 30 minutes or until hot.
  • You can also freeze the chicken filling uncooked.
  • Just place your chicken, corn, rotel, garlic powder and cumin in a freezer bag and freeze.
  • When ready to cook, remove from freezer and allow to thaw completely.
  • Place the thawed meat mixture in your crockpot and cook according to directions above.
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